Recipe courtesy of The Buckhorn Exchange

Grandma Fanny's Pot Roast

  • Level: Easy
  • Total: 4 hr 25 min
  • Active: 25 min
  • Yield: 8 to 12 servings
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1/2 cup beef base

1 beef brisket, fat trimmed (7 to 8 pounds)

Roux, for thickening

Sliced pumpernickel bread, for serving


  1. Mix 2 gallons water with the beef base in a stock pot until dissolved. Add the brisket and simmer over medium heat until tender, 3 to 4 hours.
  2. Remove the brisket from pot, slice against the grain and set aside. Thicken the jus with some roux, adding a little bit at a time, until it reaches gravy consistency. Place some slices of the meat on a slice of bread and pour the gravy over the brisket. Top with another slice of bread and serve.